Text 3030, 92 rader
Skriven 2013-07-31 07:17:28 av Dave Drum (1:261/38)
Ärende: Chile 3520
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dirty Dave's Pork Butt "Bacon"
 Categories: Pork, Preserving, Chilies
      Yield: 6 Cups

      4 lb (to 5) boneless Pork Butt
      1 ga Water

MMMMM---------------------CURING INGREDIENTS--------------------------
      1 c  Pickling Salt
           +=AND=+
      3 oz Prague Powder #1
           +=OR=+
      3 oz Modern Cure
           +=ALTERNATIVELY=+
  1 1/4 c  Morton's TenderQuik can be
           - used place of pickling
           - salt AND Prague Powder or
           - Modern Cure
      3    California bay leaves
  1 1/4 c  Brown sugar
      3 cl Garlic
      3 tb Dirty Dave's All-purpose Rub
      1 tb Juniper berries; lightly
           - crushed
    1/2 tb Black peppercorns

  Equipment: 8 qt or larger stock pot, stoneware plate,
  weight(s), marinade/brine injector (opt)

  Make a bag (bouquet garni) of cheesecloth for the juniper
  berries, bay leaves, garlic and peppercorns. Put the
  gallon of water into the stock pot with the dry
  ingredients and bring to a boil. Boil hard for about 10
  minutes to insure all the flavour is obtained from the
  bouquet garni.

  Remove pot from heat, fish out the packet of boquet garni
  and let cool to 38°F, which is your ideal temp. Add the
  butt and weigh down with a plate if necessary to ensure it
  remains submerged in the brine.

  You can use a cooks' syringe to inject strained curing
  brine into the heart of the meat to ensure complete
  curing. I just did a straight soak for 7 days. Suggested
  soak time is 5-7 days. If using multiple pieces of pork
  that might be resting on each other, it wouldn't hurt to
  flip them within the brine about halfway through the
  curing process to allow brine to reach all surface area of
  the meat.

  After the 5-7 days of soaking, remove the pork from the
  curing brine. At this point it can be rinsed/soaked in
  clean, cold water or cheap (Carlo Rossi) red wine to
  remove some of the saltiness of the brine. Depending on
  your taste/tolerance of salt content in cured meat, you
  may want to skip this step entirely or soak/ rinse for up
  to 2 hours (change the water a couple of times if going
  this length of time).

  Next, pat the loins dry with paper towel or dry cloth.
  Apply a thin coating of Dirty Dave's All-purpose Rub.
  (separate recipe)

  Prepare an indirect fire in your cooker, aiming for a temp
  of 225øF/105øC. Use the smokewood of your choice. Cherry,
  oak chunks, pecan, apple, or even grape vine trimmings.

  The target internal temperature of the cook will be
  determined largely by your finished intention for the pork
  butts. If you are looking for a breakfast bacon to be
  fried before eating, then an internal of 140øF/60øC will be
  ideal. For a finished fully-cooked product, keep cooking
  to internal of 160øF/70øC.

  The bacon can be fried up immediately or kept in the
  fridge with much the same shelf-life as other commercial
  cured bacons. It also freezes well, especially when
  pre-sliced with pieces of waxed paper placed between the
  slices.

  Recipe and MM Format by Dave Drum - 09 September 1997

  Uncle Dirty Dave's Kitchen

MMMMM

... Foods labeled as "cheese food" must now be labeled as "fake cheese"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)